Place all dry ingredients in a food processor and process until well combined (10 sec).
244 g GF flour, 1 tsp xanthan gum, 24 g tapioca starch/flour, 1½ tsp baking powder, 1 tsp salt
Drizzle in oil while processing.
1 tbsp canola oil
Add remaining ingredients and process for about 2 minutes, until the dough starts pulling from the sides.
2 egg whites, 1 egg yolk, 180 ml whole milk
Scoop out on a floured surface, divide into 8 parts and form 8 balls.
Pat each ball (or use a rolling pin) to form flat circles about ½ cm thick. Use more flour to prevent sticking.
Preheat the oven and a lined heavy baking tray to 205C (fan).
Bake in batches 2 mins on one side, flip, bake for 1 min, flip and bake for an additional 1 minute.
When ready to serve, cut in half and open the cavity with a sharp knife.